Nang (Uyghur Flatbread) Recipe
Chewy on the inside with a crisp golden exterior, these traditional Uyghur flatbreads are fragrant with cumin and sesame, offering an irresistible texture that's perfect for tearing and sharing.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">7g instant dry yeast (1 packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g sugar</li><li class="ingredients-single-item">30ml vegetable oil (plus extra for brushing)</li><li class="ingredients-single-item">280-300ml warm water</li><li class="ingredients-single-item">15g black sesame seeds</li><li class="ingredients-single-item">10g cumin seeds</li><li class="ingredients-single-item">5g nigella seeds (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or heavy baking sheet</li><li class="equipment-single-item">Nang stamp or fork</li><li class="equipment-single-item">Spray bottle with water</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the flour, yeast, salt, and sugar. Make a well in the center. Gradually add the warm water (around 38°C/100°F - warm but not hot, as excessive heat will kill the yeast) and the oil. Mix until a shaggy dough forms. The dough should be slightly tacky but not overly sticky - add more water or flour if needed to achieve the right consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Good kneading develops the gluten structure that gives Nang its distinctive chewy texture. The dough should spring back when poked gently with your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1.5-2 hours, or until doubled in size. This slow fermentation develops flavor and improves the bread's texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is rising, place a pizza stone or heavy baking sheet in the oven and preheat to 230°C (450°F) for at least 30 minutes. The hot surface mimics the traditional tandoor oven, creating a crisp bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once risen, punch down the dough to release air bubbles and divide it into 4 equal portions. Shape each portion into a ball, then cover and let rest for 15 minutes to relax the gluten, making the dough easier to shape.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Working with one piece at a time, roll or flatten the dough into a disc about 20cm (8 inches) in diameter and 1cm (⅓ inch) thick. Create a slightly raised rim by pinching and pressing the edges with your fingers - this traditional shape helps trap steam during baking for a better rise.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a Nang stamp or fork, create a decorative pattern by pressing into the center of the dough, being careful not to pierce all the way through. This isn't just decorative - these indentations prevent the center from puffing up too much while allowing the edges to rise beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the surface lightly with oil, then sprinkle with a mixture of sesame seeds, cumin seeds, and nigella seeds (if using). Gently press the seeds into the dough to ensure they adhere during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully transfer the prepared dough to the preheated stone or baking sheet. Spray the oven walls with water (or place a small oven-safe dish of water on the bottom rack) to create steam, which helps develop a crisp crust.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 12-15 minutes until the Nang is golden brown and sounds hollow when tapped on the bottom. The bread should have a crisp exterior while maintaining a chewy interior.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and immediately wrap in a clean kitchen towel for 5 minutes - this traps steam and keeps the bread soft. Then unwrap and let cool on a wire rack for another 10 minutes before serving. Nang is best enjoyed fresh and warm, but will keep for 2-3 days in an airtight container.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What makes Central Asian flatbreads different from other bread types?
Central Asian flatbreads like Nang feature distinctive raised edges with decorated centers, are baked at very high temperatures, and typically include aromatic spices like cumin. Their unique texture combines a crisp exterior with a chewy interior, and they're designed for tearing rather than slicing.
Can you make Uyghur flatbread without a traditional tandoor oven?
Yes! While traditional Nang is baked in a tandoor, home bakers can achieve excellent results with a pizza stone or heavy baking sheet preheated in a hot oven. Creating steam in the oven by spraying water helps replicate the distinctive texture of tandoor-baked flatbreads.
What are the traditional patterns on Uyghur bread made with and why are they important?
The decorative patterns on Uyghur flatbread are traditionally made using a special stamp called a "chekich" or can be created with a fork at home. These patterns aren't just decorative—they prevent the center from puffing too much during baking while allowing the edges to rise properly.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
